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yogurt marinated greek chicken pitas

       
Last night when Marc and I got home from the airport, we had a good laugh at what a disaster our apartment was.  If there’s one personality trait that is lacking between the two of us, it’s tidiness.  Even though I can’t sleep unless my kitchen is clean, I could care less if the dining room table is covered in mail or that the bed in the guest room is doubling as my closet.  So while a little mess is pretty common for our place (unless we’re expecting company), the state it was in last night was so bad it was funny.  

After our laugh session about our mess, I promptly went to bed.  Marc, however, earned the title of “Fiance of the Year” by cleaning the entire dining room before he went to bed.  Then, just to make sure no one else was getting the award, he spent 3 hours today, on a gorgeous 70-something-degree day none-the-less, cleaning even more.  Don’t worry, I was cleaning with him too.  Which should give you an idea of how messy our place was.  

Since cleaning took pretty much all of my energy, I planned a quick and easy dinner.  While I was sweeping, doing laundry, and dusting, the chicken was happily marinating in the fridge all day.  When it came time to cook, the chicken took 10 minutes which gave me time to chop up some tomatoes, cukes, and onion.  This was one of those meals that is low on work and high in flavor.  Can’t beat that.  

The chicken stayed incredibly moist from the yogurt marinade and the creamy sauce added even more flavor.  While you could definitely use pita bread (or even make your own) I chose to use naan, which is an Indian flatbread.  The particular kind I buy from Trader Joe’s is soft and chewy, which made it a perfect vehicle for our Greek chicken.  The entire meal was fresh and healthy, and went perfectly with the warm breeze blowing through our (super clean) apartment.  

Yogurt Marinated Greek Chicken Pitas
recipe adapted from The Kitchn
makes about 4 pitas


for the marinade:
3 medium chicken breasts
3/4 cup plain yogurt
2 tbsp olive oil
1 tsp dried oregano
1/2 tsp salt
fresh black pepper, to taste


for the sauce:
1/4 cup light mayo
1/4 cup plain yogurt
1 tbsp milk
1 tbsp cider vinegar
1 tsp sugar
1/8 tsp garlic powder
juice from 1/2 of a lemon
1/2 tsp dried oregano
salt and pepper, to taste


for the chicken:
1 tbsp olive oil
1/2 tsp dried oregano


Pita or naan bread
tomatoes, cucumber, red onions for topping


Directions:


For the marinade: cut the chicken breasts into bite-sized cubes, then in a bowl stir together the yogurt, olive oil, oregano, salt, and pepper.  Add the chicken and marinate for 2-8 hours.  


For the creamy sauce: combine all ingredients and stir well.  Store in refrigerator. 


For the chicken:  heat olive oil in large skillet.  Add oregano and garlic and cook over medium heat for one minute.  Add the chicken (strained from excess marinade).  Cook 3 minutes, then turn chicken, and cook about 3 minutes longer, until the chicken is thoroughly cooked.  


Place chicken in pitas or naan, then top with tomatoes, cucumbers, red onions, and creamy sauce.  Enjoy!  

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